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Beaulieu Vineyard Cabernet Sauvignon Rutherford(2003)
- Winery:
- Beaulieu Vineyard
- Varietal:
- Cabernet Sauvignon
- Region:
- USA > California > Napa > Rutherford
- Type:
- Red Wine
- User Tags:
- fresh, mint, drink now, cabernet sauvignon, red grape, herb, mediterranean fruits, other berries, berry, currant
A classic Rutherford Cab with full violet-ruby color and distinctive local aromas of black cherry, dark olive and mineral, combined with hints of smoky oak and blackberry. The fine flavors echo the nose. Medium acidity and body plus supple tannins. With a fine balance between alcohol, fruit and tannin, this young wine already drinks well and will support 6-10 years aging.
Food Ideas: Grilled and marinated lamb chops; stews and rich pasta dishes. Delicious with fettuccine in rabbit and mushroom sauce, veal with green peppercorn sauce, and dry Jack cheese.
Winemaking
Fruit read more...came from our Rutherford holdings and selected growers within the appellation. Grapes were gently de-stemmed, then crushed into stainless steel fermenters; fermentation lasted 7-10 days with peak juice temperatures of 80º F. Juice was pumped over the skins 2-3 times a day. After pressing, a small percent of wine underwent malolactic fermentation in new oak barrels to integrate oak phenolics and contribute to a rich mouthfeel. The wine was aged in small oak barrels (66% American oak, 34% French oak, 36% new) for 18 months. This wine was blended and gently fined before bottling for a smooth finish.
Varietal:
99% Cabernet Sauvignon, 1% Merlot and Petit Verdot
The Place:
Rutherford, Napa Valley (hide)
Food Ideas: Grilled and marinated lamb chops; stews and rich pasta dishes. Delicious with fettuccine in rabbit and mushroom sauce, veal with green peppercorn sauce, and dry Jack cheese.
Winemaking
Fruit read more...came from our Rutherford holdings and selected growers within the appellation. Grapes were gently de-stemmed, then crushed into stainless steel fermenters; fermentation lasted 7-10 days with peak juice temperatures of 80º F. Juice was pumped over the skins 2-3 times a day. After pressing, a small percent of wine underwent malolactic fermentation in new oak barrels to integrate oak phenolics and contribute to a rich mouthfeel. The wine was aged in small oak barrels (66% American oak, 34% French oak, 36% new) for 18 months. This wine was blended and gently fined before bottling for a smooth finish.
Varietal:
99% Cabernet Sauvignon, 1% Merlot and Petit Verdot
The Place:
Rutherford, Napa Valley (hide)
- Wine Skinny
- August 2006
-
May 2008
- Pretty red cherry aromas and flavors are accented with black olive and spicy oak notes that build through the finish. Best with food. Ready to drink now and over the next couple of years.
- Decanter
- 4/5
-
May 2008
- Classic New World Cabernet and quite complex, with black cherry, blackberry, semi-sweet chocolate, green olive and mint. Drink up to 2011.
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- twebb
- Wheaton, IL
- November 2007
-
No written review
- James Laube
- Wine Spectator
- 01/01/06
- 75/100
-
January 2006
- June 2008
-
No written review
